Instant ramen gets a bad rap as a staple for broke, too-hungry-to-be-choosey college students, but a few quick and easy additions can transform this late-night sodium binge into a desirable meal. Throw in some vegetables and a poached egg to take your noodles from mundane to mouthwatering.


Total Time: 15 minutes

Servings: 1

2 cups water
½ medium onion, sliced
¼ cup mushrooms, sliced
¼ cup bok choy (or other greens), chopped
¼ cup frozen corn
1 package instant ramen noodles
1 egg
2 scallions, cut into 2-inch pieces

1. Bring water to a boil in medium pot.
2. Add noodles to boiling water and cook for about 3 minutes.
3. Stir in flavor package. Discard dried vegetable package and stir in fresh and frozen vegetables.
4. Crack raw egg into soup and push it toward the bottom to cook in the hot broth.
5. Let everything simmer until onions, bok choy and corn are cooked through, and mushrooms and scallions are tender. The egg should be cooked enough that the exterior is white.